The Science of Alt Protein: The mechanical signature of plant-based meat
Ellen Kuhl, Ph.D.
Stanford University
Event description
Eating less meat is associated with a healthier body and planet. Yet, we remain reluctant to switch to a plant-based diet, largely due to the sensory experience of plant-based meat. Food scientists characterize meat using a double compression test, which only probes one-dimensional behavior.
In this talk, Dr. Kuhl will share her experience of using tension, compression, and shear tests—combined with constitutive neural networks—to automatically discover the behavior of eight plant-based and animal meats across the entire three-dimensional spectrum. Dr. Kuhl and her team published a study that showed plant-based sausage and hotdog, with stiffnesses of 96kPa and 39kPa, successfully mimic their animal counterparts, with 64kPa and 44kPa, while Tofurky is twice as stiff, and tofu is twice as soft.
Strikingly, their complementary food tasting survey produced in nearly identical stiffness rankings for all eight products. They anticipate their models to be a first step towards using generative artificial intelligence to scientifically reverse-engineer formulas for plant-based meats with customer-friendly tunable properties.
Meet the speaker
Ellen Kuhl, Ph.D.
CATHERINE HOLMAN JOHNSON DIRECTOR OF STANFORD BIO-X
STANFORD UNIVERSITY
Ellen is the Catherine Holman Johnson Director of Stanford Bio-X and the Walter B. Reinhold Professor in the School of Engineering. She is a Professor of Mechanical Engineering.
Her area of expertise is Living Matter Physics, the design of theoretical and computational models to simulate and predict the behavior of living systems in the benefit of human and planetary health. Her recent work focuses on Automated Model Discovery and integrates mechanical testing, mathematical modeling, and custom-designed physics-based neural networks. Ellen’s lab applies these technologies to characterize the mechanical signature and plant-based and animal meats. She has published more than 200 peer-reviewed journal articles and edited two books.
Ellen is an All American triathlete, a multiple Berlin, Boston, and New York marathon runner, and a three-time Kona Ironman World Championship finisher.
Upcoming events
View all events
The Science of Alt Protein: Bridging functionality gaps through hybrid food design
Join us to learn how plant proteins, microbial biomass, and precision-fermentation-derived ingredients can be integrated to create next-generation food products.
Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins
Join us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins.
Developing continuous cell lines for cultivated seafood
Dive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on September 29th at 10:30 pm ET.
